December 12, 2011

Ragda Patties

Ragda Patties, a very popular Indian street food, is typically made with dried white peas.  But I have made these using some dried green peas.  This makes a wholesome and a healthy snack for the kids coming home hungry from school.  This dish goes to CWS - Peas event of Priya and HLI event hosted @ Veg Junction originally started by Kalyani.




For the ragda:
1 cup green peas
1 small tomato
1 small piece ginger
1 green chili
1/2 tsp each cumin and coriander powder
1/4 tsp chili powder
1/2 tsp paprika
1/4 tsp black salt(I did not have any)
1/2 tsp garam masala
1/8 to 1/4 black pepper powder
salt
few sprigs of coriander leaves chopped
finely chopped onions
green chutney and sweet chutney if preferred
Sev

For the patties:
2 medium to large size potatoes
4-5 green chilies grated
1 tsp grated ginger
3 tbsp chopped coriander leaves
some lemon  juice
salt to taste
Oil for frying

Preparation of the Ragda:

Soak the green peas overnight or for at least 6 hours.  Pressure cook the peas with a tea spoon of salt for ten minutes or up to two whistles.  It is time to turn off once you get the cooked smell of the peas.  Keep this aside.  Reserve about 2 tablespoons of the cooked peas.

Grind the tomato to a puree along with the reserved peas, ginger and green chilies.  Heat up a table spoon of oil and add the puree to it.  After 2 minutes add all the powders up to paprika and fry for two more minutes.  Add the cooked peas along with the water and 2 more cups of water and bring it to a boil.  Add little salt, and rest of the powders and let it boil for five minutes.

Lower the heat and let this simmer for five minutes or until the gravy thickens.

You can use little coriander while grinding along with the tomatoes.

Preparation of Patties:

Boil the potatoes and when it cools down mash them to a slight coarse texture.  Add salt, grated chilies and ginger, coriander leaves and the lemon juice.  Combine this well and make it into medium lemon sized balls and flatten them down to 1/2 inch thickness.  Spray or smear some oil on all of these patties.  I got about 14 of them.  Notice that I have not added any binding substances like cornflour or bread crumbs as I like it this way.

Heat up the griddle pan or tawa and when it is hot enough, place 4 to 5 patties and cook adding little more oil for both sides until they are golden brown in color.

To Serve:

Place two patties in a plate and add a couple of ladle full of the gravy on top of it.  Sprinkle with some finely chopped onions, coriander leaves, a spoon of the store bought chutnies and little sev(store bought as well).

Enjoy these while they are hot!!!

We were all so hungry that I did not bother to add the coriander or the sev(I had some mot sev) and I did not have the chutnies anyway.   I do not keep the store bought ones as well as I very rarely make the chaat dishes at home.  Nevertheless, there was nothing missing in the taste:)-



2 comments: